Mug Cakes contains one hundred cake recipes that you can make in a matter of minutes! Instead of reaching for store-bought mix that can take up to an hour to bake, all you need to make instant cake is a tiny bit of batter, a mug, a fork, and a microwave, then zap, you're done! These quick and tasty treats are the perfect personal serving size for someone who doesn't want to invest their time into baking an entire cake.

There are one hundred mouthwatering mug cake recipes to please every taste, with a range of flavors from basic Yellow Cake to fancy Chocolate Caramel Fleur de Sel mug cakes, to recipes children will love like S'mores and Root Beer Float, to liquor-infused cakes like Orange Grand Marnier. There are even recipes for cake lovers with special dietary needs, including gluten-free, sugar free, dairy free, and vegan. Additionally, there are recipes for non-cake recipes that you can make in a mug for puddings, pies, and cheesecakes!

So if you've got five minutes to spare, grab a mug, mix up a mug cake, and satisfy your sweet tooth instantly!

Satisfy your sweet tooth in a matter of minutes with a cake baked in a mug.

The New Jewish Table explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish, sharing the mouthwatering recipes that result from this flavorful union. More than a love story about what one can do with fresh ingredients, Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of two people’s traditions—and meals—can be. When Chef Todd married his wife, Ellen, who is Jewish, their union brought about his initiation into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine, opening the acclaimed Equinox Restaurant in Washington, D.C.

With over 125 recipes including reinterpretations of traditional Jewish favorites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes, Ellen’s Falafel with Pickled Vegetables and Minted Lemon Yogurt, and Roasted Heirloom Beets with Capers and Pistachios, to Matzo-Stuffed Cornish Game Hens, Fig and Port Wine Blintzes, and Chocolate Hazelnut Rugelach, there are recipes for every occasion that the entire family will enjoy.

A celebration of the pleasures of cooking and the joy of sharing food with family, these updated Jewish favorites exemplify the message that chefs and home cooks have embraced: seasonal, local foods, prepared simply but with love and thought, are the best meals you can eat anywhere.